Grilled Vegetables #2: Paneer Tikka

Also try Grilled Vegetables #1

I promised this a long time ago – here we are, finally. This is the one known as paneer tikka, Tiffin box-style. There are two steps – marinade + vegetables. You will need bamboo skewers for this, preferably the thinnest ones. OR, you can bake it in the oven rather than grill it.

Prep time: 2 hours + 20minutes

Cook time: about 15-20 minutes

Marinade

Ingredients: 2 cups yogurt, 1 tsp turmeric, 2 tsp cayenne pepper (lal mirch), 1 tsp ground cumin, 1/2 tsp amchur (dry mango powder), 1/2 tsp black pepper, 1 tsp minced ginger, 4 cloves minced garlic, 1 tsp garam masala, salt to taste.

Method: Mix all the ingredients for the marinade together in a big bowl. Set aside.

Tikka

Ingredients: about 2 cups cubed paneer (1″ cubes), 1 red onion, 1 green bell pepper (capsicum), 1 yellow bell pepper

Method 1:

1. Put the paneer in the marinade. Stir gently to make sure all of it is covered. Set aside for at least two hours.

2. Cut the vegetables into 1″ pieces. Remember to deseed the peppers.

3. Grab a skewer and place vegetables and paneer on it in whatever order you find aesthetically pleasing. I usually do: onion, paneer, green pepper, paneer, yellow pepper. But you can work out your own combination.

4. When all the veggies and paneer are gone, it’s time to cook. This can be done two ways:

a. Oven: Preheat the oven to 350F. Place the skewers on a large rectangular cake pan, or a cookie sheet, or foil. Bake for 15-20 minutes, or until done, turning occasionally.

b. Grill: Place the skewers on a hot grill. Cover and cook for 15-20 minutes, until done, turning occasionally.

How do you know when they are done? The paneer will turn golden-brown to darkish brown. Don’t let it smoke, or turn black.

Method 2:

Coat the paneer and vegetables in the marinade. Place in a greased glass baking dish.

Refrigerate for 2-4 hours.

Preheat an oven to about 200C or 350F.

Place paneer in hot oven. Bake for 15 minutes. Turn the pieces over and bake for another 15 minutes.

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Grilled vegetables #1 (Oven-grilled vegetables)

Also try Grilled Vegetables #2 and Vegetarian Barbeque

Preparation time: 15 minutes + 1 hour for marination

Cooking time: 30 minutes

We have a small grill, but the OH uses it for meat, so I cook my veggies in the oven. So they’re not really grilled grilled, but they turn out very well, actually. (Edit: this was prior to our acquiring two grills).

Yesterday, I grilled a large eggplant, two red bell peppers, and a zucchini, so that’s what this recipe is for. Yellow squash also works well. One day I’m going to experiment with onions, tomatoes, and other vegetable kabab ingredients, and that will be grilled vegetables #2, but for now:

Marinade #1:

1/4 cup red wine vinegar; 1/2 cup olive oil; 1 tsp black pepper; 3/4 tbsp crushed red pepper (red chili flakes); a good shake of basil and oregano; salt to taste

Whisk together in a bowl.

Marinade #2:

This is the marinade/basting sauce the OH uses for his steaks and other meatly grillables, but I think it would work well with veggies also. It’s super-spicy.

1/2 cup of barbecue sauce; 1/3 cup red wine vinegar; 2 tbsp soy sauce; 1/4 cup vegetable oil; 2 heaped tbsp of minced garlic; 1 habanero pepper (or six Thai peppers), salt if needed.

Blend in a food processor.

How to:

Cut the eggplant into cubes, deseed the pepper and cut it into 1/2″ wide strips, and cut the zucchini into sticks about 1/2″ wide and 2″ long.

Whichever marinade you’re using, place the eggplant in an oven-proof bowl and pour some of it evenly over the eggplant. Mix gently, but well. Cover and set aside.

Marinate the other vegetables similarly, but separately (goes back to the untrustworthy and slimy zucchini). Leave them be for about an hour. Take them out and place on foil or a greased cookie sheet.

Preheat the oven to 450 F. Put the vegetables in, uncovered, for about 30 minutes. After 15 minutes, give the eggplant a stir and brush some marinade over the other vegetables.